Sunbeam LC6200 Roast Pumpkin Soup, 1.5kg pumpkin 2 tablespoons olive oil, Potato and Leek Soup

Recipes continued

Roast Pumpkin Soup Serves 4

1.5kg pumpkin

2 tablespoons olive oil

Sea salt & freshly ground black pepper 20g butter

1 onion, chopped

1 litre chicken stock

¹/³ cup cream or sour cream to serve (optional)

1.Preheat oven to 200°C.

2.Remove skin and seeds from pumpkin and cut into even sized chunks.

3.Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt and pepper. Bake in oven for about 40 minutes or until cooked.

4.In a large saucepan heat remaining oil and butter. Add onion and cook until tender. Add the pumpkin and stock and bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes. Cool before processing.

5.Using the processing bowl fitted with the processing blade, place half the mixture into the bowl and puree until smooth.

Repeat with remaining soup.

6.Return pureed soup to saucepan.

7.Reheat until soup is hot. Serve with cream and extra ground pepper if desired.

Potato and Leek Soup Serves 4

3 medium leeks, whites only

1 tablespoon olive oil

2 small rashers bacon, chopped

1kg potatoes, peeled and chopped roughly 2 liters chicken or vegetable stock Freshly ground black pepper

½ cup grated Parmesan

1.Take the blade holding disk and insert the thick slicing blade.

Note: Ensure the blade is clicked firmly into the blade holding disk.

2.Using the processing bowl fitted with the blade holding disk, position the leeks in the feed tube. Using the food pusher, slice the leeks.

3.Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp. Remove from pan.

4.Add leeks to same pan and cook, stirring for about 5 minutes or until leeks are tender. Add potatoes and stock and bring to the boil; reduce heat and simmer, uncovered, for about 40 minutes.

5.Remove from heat; cool.

6.Using the processing bowl fitted with the processing blade, place half the mixture into the bowl and puree until smooth.

Return pureed soup to saucepan.

7.Add cooked bacon to soup and reheat until soup is hot. Season to taste with freshly ground pepper.

8.Serve soup topped with parmesan cheese.

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